Home » BLOG » Pesto Pork and Hot Taco Rice

Pesto Pork and Hot Taco Rice

Yesterday we had sun-dried tomato pesto stuffed pork. It was something I had in the freezer, so I didn’t make it from scratch yesterday. But I figured I’d still post the recipe. It’s a Robin Miller recipe. Tonight we’re having hot taco rice. I got the recipe from my mom. Can’t remember where she got it, maybe a minute rice box. Very easy and yummy.

Sun-dried Tomato Pesto Stuffed Pork

2 1/2 lb. pork tenderloin
1 cup sun-dried tomato pesto
salt and pepper
1/4 cup balsamic vinegar
2 Tbsp. honey mustard
2 Tbsp. chopped, fresh thyme

Heat oven to 400. Spray shallow roasting pan with cooking spray. Cut pork lengthwise (open like a book) 3/4 through. Place in pan and spread pesto in middle. Fold pork back. Close seam with a metal or wooden skewer. Season with salt and pepper. Combine vinegar, honey mustard and thyme. Spoon over pork. Roast 1 – 2 hours (until internal temp is 155). Let rest 10 min.

Hot Taco Rice

1 lb. ground beef
1 1/2 cups salsa (however hot or mild you like)
1/2 cup chicken broth
1 can (8 oz.) tomato sauce
1 1/2 cups rice

Garnishes: chopped tomatoes, sour cream, shredded cheese, avocado, salsa, olives, peppers, onions, tortilla chips (anything you would put on nachos or tacos)

Brown beef in skillet (sometimes I cook peppers and onions with it to add in some extra veggies). Drain. Add salsa, tomato sauce and broth. Bring to a boil, reduce heat and simmer about 10 min. Prepare rice (be sure to soak the rice in advance if using brown rice). Serve the beef mixture on top of rice. Top with garnishes. Scoop and eat with tortilla chips.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

4 comments

  1. I made it for a meal once. And then I froze the leftovers. So it was totally cooked. I just warmed it up in the oven after defrosting it. I bet you could freeze it w/o cooking it if you had fresh meat. And then just make the glaze fresh when you cook it. Never thought of that.

  2. Sara says:

    Yeah, that’s what I was thinking of freezing it before it was cooked. Did it still taste pretty good after defrosting the cooked meal?

    The taco rice looks good, too. Sounds very easy to make. Might have to try that at some point, too.

  3. The meat was fine after reheating it. Probably a bit more dry than it was fresh, though. Let me know how it works if you try freezing it before baking it.

    Yes, we love the taco rice. And so simple. I only make a half batch and it’s more than enough for the two of us. It may not look like a lot on your plate, but it’s filling…especially when you use the chips to scoop it up (we use baked tostitos scoops, by the way 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *